Stacked Shrimp Dirty Rice (Print version)

Spiced dirty rice with andouille sausage and ground pork, pressed into a molded stack and topped with seared Cajun shrimp in garlic butter. A Louisiana-inspired dinner in 45 minutes.

# Ingredients:

For the dirty rice

01 - 1 1/2 cups long-grain white rice
02 - 8 oz (225 g) andouille sausage, diced small
03 - 1/2 lb (225 g) ground pork
04 - 1 medium yellow onion, finely diced
05 - 2 stalks celery, finely diced
06 - 1 green bell pepper, finely diced
07 - 4 cloves garlic, minced
08 - 2 1/2 cups (600 ml) chicken broth
09 - 1 tsp Cajun seasoning
10 - 1/2 tsp smoked paprika
11 - 1/2 tsp dried thyme
12 - 1 tsp Worcestershire sauce
13 - 2 tbsp vegetable oil
14 - Salt and black pepper to taste

For the Cajun shrimp

15 - 1 lb (450 g) large shrimp, peeled and deveined
16 - 2 tbsp unsalted butter
17 - 3 cloves garlic, minced
18 - 1 tsp Cajun seasoning
19 - 1/2 tsp smoked paprika
20 - 1 tbsp hot sauce (such as Crystal or Tabasco)
21 - 1/2 lemon, juiced
22 - 3 green onions, sliced (for garnish)
23 - 2 tbsp fresh parsley, chopped (for garnish)

# Instructions:

01 - Heat the vegetable oil in a Dutch oven or large deep skillet over medium-high heat. Add the diced andouille and ground pork. Cook, breaking up the pork with a spoon, until the pork is cooked through and lightly caramelized, 6 to 8 minutes. Leave the rendered fat in the pan.
02 - Add the diced onion, celery, and bell pepper to the same pan over medium heat. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Add the garlic, Cajun seasoning, smoked paprika, thyme, and Worcestershire sauce and stir for 1 minute until fragrant.
03 - Add the rice and stir to coat it in the fat and aromatics for 1 to 2 minutes. Pour in the chicken broth and bring to a boil. Reduce the heat to low, cover tightly, and cook for 18 minutes until the liquid is fully absorbed.
04 - Remove the pan from heat and let the rice rest, still covered, for 5 minutes. Fluff gently with a fork and taste for salt.
05 - Pat the shrimp completely dry with paper towels. Toss with Cajun seasoning and smoked paprika. Melt the butter in a large skillet over medium-high heat until foamy. Sear the shrimp in a single layer for 1 to 2 minutes per side until pink and opaque. Add the garlic for the last 30 seconds. Remove from heat and stir in the hot sauce and lemon juice.
06 - Pack the hot dirty rice firmly into a ramekin or 4-inch ring mold, pressing with the back of a spoon. Hold a warmed dinner plate flat against the top and invert quickly. Lift the mold. Arrange the seared shrimp on top and around the base. Garnish with sliced green onions and chopped parsley and serve immediately.

# Good to know:

01 - Best served immediately so the molded stack holds its shape and the shrimp stay hot.
02 - Keep plates in a 200°F oven while cooking so the food stays warm through the meal.

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